Aunt Nobie Graham'S Chicken 'N Dumplings

• 1 (2 1/2 to 3 lb.) broiler-fryer
• 2 qt. water
• 1 can Campbell's cream of chicken soup
• 2 tsp. salt
• 2 c. all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3 Tbsp. shortening
• 3/4 c. buttermilk

1. Boil chicken in water with 2 teaspoons salt until tender. Remove and debone.
2. Cut in bite size pieces.
3. Bring broth to a boil.
4. Add pepper to taste and can of cream of chicken soup. Combine flour, soda and 1/2 teaspoon salt. Cut shortening into mixture.
5. Add buttermilk and stir until all dry ingredients are moistened.
6. Pour onto floured surface.
7. Knead lightly.
8. Roll dough to approximately 1/8-inch thick.
9. Cut into large bite-size pieces and drop into boiling broth.
10. Stir occasionally, very lightly. Cooks in about 5 minutes.

water, campbells cream, salt, flour, baking soda, salt, shortening, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=556652 (may not work)